The Soup Lady has discovered the concept that will soon be sweeping the internet: The Three Minute Blog, created by mg of Bad Samaritan. Here is The Joy's contribution: Jellied Madrilene, a Three Minute Soup.
The Description :
A cold soup that is salty, sweet and tangy at the same time. Don't omit the lemon at the end - that is what makes all the difference.
The Recipe :
Take one can of Campbell's Beef Consome and refrigerate it overnight. Open the can and dump gelled form into a soup bowl. I recommend Stangl's Golden Blossom as the dinnerware pattern of choice for this presentation. The creamy beige background flecked with brown and the signature brown rim is most complimentary to the cool, translucency of the consome. Here is where the artfulness comes into play. Use a fork to disturb the can-shaped soup until it resembles a mound of rough 1" cubes. The cubes should have a careless lack of precision about them; do not make them look as if they came out of an ice-cube tray. Squeeze 1 -2 teaspoons of fresh lemon juice over the top of the mound and garnish it with a two overlapping lemon slices that are thin
enough to read through. Use one single parsley leaf for an accent.
Our panel of judges went to the test kitchens and gave this report:
The Mister: " What the hell is that?"
The College Man: "No, Ma.I'm not eating beef jello."
The Teen Queen: declined to participate.
The Cook: I don't care. I like it. It really does taste good, and even if it didn't, this is a fine example of the
Number One Rule around here: If it looks good, you will think it tastes good.